不同冷冻-解冻处理方式对猕猴桃品质的影响  

Effects of Different Freezing-thawing Treatments on Quality of Kiwifruit Slices

作　　者：李国龙[1] 汪高玮 岳田利[1] 王周利[1] 赵旭博[1] LI Guolong;WANG Gaowei;YUE Tianli;WANG Zhouli;ZHAO Xubo(College of Food Science and Engineering,Northwest A&F University,Yangling Shaanxi 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2024年第1期90-98,共9页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：西安市科技计划项目(22NYYF055)。

摘　　要：以‘徐香’猕猴桃为原材料,系统探究不同冷冻温度(-20℃、-40℃、-50℃和-80℃)及解冻温度(4℃、15℃、25℃和35℃)组合对猕猴桃主要理化性质及香气成分的影响。结果表明:不同冷冻-解冻处理不会影响猕猴桃的色度;与鲜切猕猴桃一致,4℃/-50℃、4℃/-80℃和15℃/-80℃处理条件下猕猴桃的可溶性固形物含量均为16.0oBrix。鲜切猕猴桃的可滴定酸和维生素C含量分别为1.22g/hg和45.30 mg/hg,处理后猕猴桃的可滴定酸含量为1.06~1.33g/hg,维生素C含量降低17.62%~33.89%。不同处理后猕猴桃的多酚类物质损失率为20.44%~31.72%,且不同组合处理之间无显著差异。同时,不同处理对猕猴桃香气成分的种类和含量有一定损失,且较低的冷冻温度和解冻温度有利于香气成分的保持。综合考虑,-50℃/4℃和-80℃/4℃冷冻-解冻组合方式可有效保持猕猴桃的品质,为猕猴桃的贮藏保鲜提供了技术支撑。In this study,the effects of different freezing temperatures(-20℃,-40℃,-50℃and-80℃)and thawing temperatures(4℃,15℃,25℃and 35℃)on the main physicochemical prop-erties and aroma components of kiwifruit slices were systematically investigated.The results showed that chroma of kiwifruit slices remained unaffected by the freezing-thawing treatments,similar to fresh kiwifruit slices.The soluble solid content of the treated slices was 16.0 oBrix for the treatments of-50℃/4℃,-80℃/4℃and-80℃/15℃.The titratable acid content of the treated slices ranged from 1.06 g/100 g to 1.33 g/100 g,while the vitamin C content decreased by 17.62%to 33.89%compared to fresh slices.The loss rate of kiwifruit polyphenol ranged from 20.44%to 31.72%,with no significant differences observed among the treatments.The types and contents of aroma compo-nents in kiwifruit slices were affected by different treatments,and lower freezing and thawing temper-atures were beneficial to the maintenance of aroma components.Overall,freezing-thawing treatments at-50℃/4℃and-80℃/4℃can effectively maintain the quality of kiwifruit slices,which pro-vides a technical method for the preservation of kiwifruit.

关 键 词：冷冻 解冻 猕猴桃 理化性质 香气成分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]